Open fire food

Thursday

Cooking over an open fire can be tricky. Here are some easy 30-minute dishes to delite the palette in the great outdoors.

Campfire cabbage

2-3 slices bacon

1 large onion

1 head of cabbage

Salt pepper

Garlic powder

In a large Dutch oven or frying pan, cook chopped up bacon until almost burnt. Add chopped onion and cabbage and stir until cabbage is wilted. Add enough water to cover. Bring to a boil. Cook until most of the water is gone and cabbage is desired tenderness. If need be, more water can be added. Add seasoning to taste.

Cut slit down middle of bananas, do not cut all the way thru. In each slit, stuff with chocolate pieces and marshmallows. Wrap each in foil, place on grill or around hot coals, never on flame. Watch and check often. Bananas are done when chocolate. and marshmallows melt.

Serves: 5-6

Chicken salsa parcels

4 Skinless Chicken Breasts

1 Jar Salsa

Lay out 4 sheets of strong foil and place a chicken breast on each. Pour equal amount of salsa onto each chicken breast. Seal foil parcels and place on low coals or on grill over fire for approx. 30 minutes (turning halfway).

Serves: 3-4

Campfire taters

As many taters as folks

Small onion

Butter

Seasons to your likin

Cheese (optional)

Aluminum foil

Slice taters 3/4 way through, width-wise - spoon handle may be shoved through lengthwise to stop blade from slicing all the way through. Place onion in between tater slices. Smear on some butter. Season w/salt or cajun or herbs, etc. Wrap in aluminum foil. Cook in medium/high heat near coals or in grill. When tender, unwrap, place slice of cheese on top and heat again until it melts.

Marinade the meat for as long as you can in fridge or cooler (if in the cooler make sure you seal the container well), 24 hours is perfect. Cook on med/low BBQ; turning meat as it cooks to desired doneness. This can also be prepared in the oven. Just line a baking pan with foil, bake at 425 for about 20-25 minutes or until meat is 160F with meat thermometer.

Serves: 3-4

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